Roast Pork w/ Sage & Potatoes--with update!

sorry, it's been a while! today's Roast Pork with Sage & Potatoes comes from cheap cookbook How To Cook Everything. very simple: pork, sage, potatoes, garlic, olive, salt, and pepper. you can use a loin or shoulder roast, bone-in or boneless (i used bone-in shoulder), but you should use a waxy potato (i used red bliss). you roast it all together in one pan. this was good, but not really spectacular. but that's okay! simple peasant food, and easy. that's the world's best braised green cabbage alongside, which is from one of my favorite all-time cookbooks All About Braising by molly stevens. it's not a cheap cookbook; i paid the full $35 cover price, but it has been a great value because every recipe i've tried has ranged between very good and fabulous (and i've made quite a few, and more than once), and this cabbage is one of my favorites. oh, and that's some of my sourdough bread on the plate, too. now that's a good meal!

UPDATE: so, the next night, i made these great braised potatoes with garlic (also found in molly stevens' book). tonight, i made hash out of the leftover pork & potatoes. now, hash is usually made out of leftover roast beef (or corned beef). since i was making mine with pork, i added some traditional sausage seasonings (onion, garlic, paprika, cayenne, sage, and crushed fennel seed). then, after it was done, i topped it with a fried egg. okay, two fried eggs. even those of you who wish you had some of it can't imagine how good it really was.